260 ANNUAL REPORT OF NEW-YORK 



moldj. Pack as solid as possible and cover with a cloth and a 

 thick coat of salt, and exclude from the air as much as possible. 

 The cows are native stock, with no extra feeding. 



M. G. & G. H. NORTOX,— GouvERNEUR, St. Lawrence Co. 



MANNER OF MAKING BUTTER. — [Hard Water used.) 



Agreeable to the rules of the Society we answer the questions 

 proposed. 



1st. From the 20th to the 30th of September inst., and from 

 13 cows and heifers of improved breed, and fed on grass only. 



2d. In the summer, if the heat of the weather requires it, ice 

 is kept in the strainer pail while straining. The milk is allowed 

 to stand in tin pans in the milk-house till thick; the cream is 

 then skimmed into stone jars and allowed to stand in a cool cellar, 

 being occasionally stirred till a sufficient quantity accumulates, 

 it is then churned with a dash churn, by dog power, ice being 

 added if necessary. In the winter the treatment is the same, 

 except the milk-house is warmed by a stove, and the cream is 

 warmed in the jars by the stove before churning. 



3d and 4th. The butter, on being taken from the churn with a 

 ladle, is washed with hard water as long as it is tinged with the 

 milk; because we think it the best way to free it from the milk 

 and " white caps," or particles of dried cream caused by too much 

 air. 



5th, 6th and 7th. The butter after being washed, is salted 

 with ground rock salt, five and a half pounds in winter, spring 

 and fall, and seven and a half pounds of salt to one hundred 

 pounds of butter that is to stand in the cellar through the sum- 

 mer; but we use no other substance except ground rock salt, and 

 that we have never found injurious in making our butter. 



8th. The next morning, after being salted, the butter is worked 

 on an oak worker, and packed in oak firkins or ash tubs with 

 ash or oak covers. We always reject bass wood covers as they 

 injure the butter to the depth of four to six inches. The firkins 

 preserve the butter best in going to market, as they entirely 

 exclude the air and dust; the tubs are most convenient for cus- 

 tomers. Our cows came in from the 18th of March to the 20th 

 of June, and we have made and packed from them thirteen hun- 



